Step 1

Measure the oats into a measuring jug and top up with water to the 500ml or 18 fl oz mark. Leave for 48 hours for the mixture to steep.

Step 2

Place a sieve over a saucepan and strain the oat water into it.

Step 3

Juice the oranges and the juice to the saucepan with the sugar. Bring the mixture to the boil over a medium heat and simmer for about 10 to 15 minutes until the mixture is thick.

Step 4

Let the custard cool for 5 minutes and then stir in the cream.

Step 5

Divide between 4 glasses and chill for an hour until set.

Step 6

Pour over the honey and whiskey.

Step 7

Whip the cream until it just holds its shape then place in a piping bag fitted with a large star nozzle.

Step 8

Pipe the cream onto the middle of the flummery.